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Tomato Bread I

"This is a bread that is a joy to make and eat."
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Ingredients

servings 39 cals
Original recipe yields 24 servings (2 loaves)

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Directions

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  1. In a sauce pan, heat the tomato juice and water over a low heat until warm to the touch. Pour into a large warmed bowl, and add yeast and honey; stir to dissolve yeast. Allow to rest until yeast is creamy.
  2. Mix in oil, parsley, onion, garlic, carrot, and salt. Add 1 cup of the flour, and stir until smooth. Add more flour, until a firm dough is formed. Knead five minutes on a lightly floured surface. Place dough in a greased bowl, and turn to coat the surface completely. Allow to rise in a warm place until doubled in size.
  3. Punch down, and divide into halves. Form two loaves, and put into greased 9 x 5 inch loaf pans. Allow to rise for another 45 minutes, or until loaves have doubled in size.
  4. Bake at 400 degrees F (220 degrees C) for about 30 minutes, until golden brown. Remove from pans to wire rack to cool.

Nutrition Facts


Per Serving: 39 calories; 2.3 g fat; 4.9 g carbohydrates; 0.3 g protein; 0 mg cholesterol; 101 mg sodium. Full nutrition

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Reviews

Read all reviews 7
  1. 8 Ratings

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Most helpful positive review

This is a wonderful bread! I use dry parsley instead of fresh and grind my carrot, onion and garlic in an electric food chopper to get it very fine.

Most helpful critical review

Sorry, but no one in my family liked this at all.

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This is a wonderful bread! I use dry parsley instead of fresh and grind my carrot, onion and garlic in an electric food chopper to get it very fine.

Sorry, but no one in my family liked this at all.

I love this recipe. I was looking for recipes to help use up all the roma tomatoes that were ripening in the garden. Instead of using tomato juice, I threw enough roma tomatoes into my little ...

Wow!! I can't say enough good things about this recipe! It's so versatile. I halved the recipe. Then I let the dough rise the first time, punched it down and formed four flat circles. (Like pita...

Very good bread; nice change of pace. For those who don't often bake bread, I recommend that instead of using the vague "warm to the touch" method of determining when the tomato juice and water ...

An amazing recipe I found to use up the last of my tomato juice. I don't usually like to bake (or knead), but this was worth it and I will make it again!

Wonderful hearty flavor! I doubled the amount of garlic, used cilantro in place of the parsley and used 1/2 whole wheat flour in place of some of the white flour. Great bread for a cheese sand...